How to make a Red Velvet Cake?

erztan

Wyatt

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Description:
-----You Will Need: 1-1/4 Cups Water. 1/3 Cup Vegetable Oil. 3 Large Eggs. 1 Prep: Preheat Oven to 350F For Metal Or Glass Pans. 325F For Dark Or Coated Pans. Grease Sides and Bottom of Each Pan With Shortening. Flour Lightly. (Use Baking Cups For Cupcakes.) 2 Mix: Blend Dry Mix, Water, Oil and Eggs In Large Bowl...

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    Sofia 2017-05-04

    I use silicone pans and I follow the same recipes as metal or glass and they turn out fine!

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    Aria 2017-05-27

    I would follow the cake cookie recipe, but you should be able to substitute any cake mix for it.

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    Penelope 2017-06-09

    yeaI think I have seen that recipe on my box too, lol. I think its a suggestion for the colors from the colors of batter,not neccarily the ingredients. See if you add the same to confetti cake as butter, i think you can be safe, I amnot an expert though, just a simple tight budget cook lol Good luck you could add sprinkles if you have any to mix, or other candies to add flare. top with colored sugar for decorative purposes.

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    Caleb 2017-05-21

    Try using shorting then butter it will give it more fuffy... some thing about butter and flour that just does not mix well

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    Aria 2017-06-25

    I think it's because the oven's temperature is not high enough and and it cooked longer than it should be, and it's better to use measuring spoon instead of regular spoon.Is this happening with every flavour cake you make or just one in particular? There is either too much liquid or you aren't baking it long enough at the right temp. I'd have to see your recipe.

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    Wyatt 2017-07-03

    thanks for the recipe! sure there's no baking soda/baking powder involved?Grease & flour or spray with cooking spray a ceramic cereal bowl and place in preheated 325 degree oven for about 10 minutes or until toothpick inserted in the middle comes out clean or top springsback when lightly touched

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    Aiden 2017-05-14

    give it 6 or 7 minutes.Go buy one at your local grocery store go quick:)

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    Emily 2017-05-22

    yes I always use stick butter in cookies, just make sure it is softened either by room temp or microwave. Sounds so Good!!...where do you live at? I need specific directions here...lolspread is mostly water so you'll have a heard time getting the cookies to bake correctly.

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    James 2017-05-15

    use shortening. if you use a spread then the cookies will not turn out. make sure you put the cookies in a cooler before baking them to make sure the butter or fat gets hard before baking. this will help keep the cookies shape.mmmm cookies :) Yes you CAN substitute but be aware they will turn out a different consistency and a little different taste. so if you can run and get butter it would be better!

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    Audrey 2017-07-08

    My brownie recipe doesn't call for baking powder or soda. It makes a heavy rich fudge type brownie, not the cake type.

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    Jaxon 2017-05-17

    this recipe is for the thinner more chewy brownies. they're almost a cookie texture. also the eggs and water allow it to rise a little, so they won't be bricks.Sounds like they'll be VERY fudgy, but it's worth a try. :)

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    Lily 2017-05-10

    all mention of flour in this recipe refers to the 2 cups of cake flour mentioned in the first line. Do not add any all-purpose flour additionally. When the recipe says add the flour alternately with the milk it means the cake flour which now has baking powder and salt in it.

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    Sophia 2017-05-13

    It's the cake flour you're adding with the milk. The cake flour doesn't go in the bowl until you've creamed the butter and sugar and added the eggs and vanilla.You only use what the ingredients listed are. No more no less

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    Ellie 2017-05-26

    what brand are you using? ive never heard using only 1/4 of oil.. usually its 1/2 cup of oil try duncan hines http://www.duncanhines.com/products/brow... and here you can see, it tells you to reduce the eggs for fudgier brownies so yeah, for chewier brownies reduce the eggs..so instead of 2 use 1.

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    Gabriel 2017-05-05

    I pour the chocolate flour stuff crack two eggs mix it put veggtable oil mix it reaaaaaaaaal goof i also add some fudge and then spray metal pan ofourse with butter and put in oven 290 degrees and let it stay there for about six minutes1 c. shortening 3 c. sugar 6 eggs, slightly beaten 6 (1 oz.) sq. unsweetened chocolate, melted 2 c. all-purpose flour 1 tsp. baking powder 1 tsp. salt 2 tsp. vanilla 1 c. chopped pecans or walnuts Combine shortening, sugar and eggs; mix until well blended. Add chocolate and mix well. Combine dry ingredients; add to chocolate mixture, mixing well. Stir in vanilla and nuts. Spread in greased and floured 15x10x1 inch jelly roll pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into bars. Yield: 2 1/2 dozen.

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    Sophia 2017-05-09

    this is why there are instructions on the box... can you really ask what to do when it tells you on the box itself? it says the preheat temp it says how long to bake for you need to buy your own frosting (vanilla is good) GREASE<< the sides come on anything to make it not stick: oil (vegetable), butter READ INSTRUCTIONS

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    Emma 2017-05-26

    Gather the ingredients for the cake: 1 cup of vegetable shortening 1 ½ cups of sugar 2 eggs 2 ounces of red food coloring 1 teaspoon of salt 2 ½ cup of sifted flour (use cake flour if available) 1 cup of buttermilk 1 teaspoon of baking soda 1 ½ teaspoon of vinegar 2 teaspoon of cocoa ?Cake directions: Beat the shortening, sugar and eggs on high for a full 10 minutes. Make a paste by mixing the food coloring and cocoa together. Add the paste to the creamed mixture. Mix until completely blended, and the color is totally even. Mix the salt, vanilla, flour and buttermilk alternately into the mixture. Mix the soda and vinegar together, then put it in the mixture. Pour into 2 8-inch greased and flour cake pans. Bake for 30 minutes at 350 degrees Fahrenheit. Gather the ingredients for the frosting: 3 tablespoons of flour 1 cup of unsalted butter or vegetable shortening 1 cup of granulated sugar 1 teaspoon of vanilla extract 1 cup of milk 1 cup of cup of drained crushed pineapple (optional) A pinch of salt Frosting directions: Combine the flour and milk in a saucepan. Cook on low heat until it becomes thick. Add salt, set aside and allow it to cool. Cream the sugar and shortening (or butter) together, then mix in the vanilla extract. When cooled, mix in the flour and milk mixture. Separate out 1 cup of the frosting and mix it with the crushed pineapple. Spread the frosting and pineapple mixture between the cake layers. Spread the remaining frosting on the sides and top of the red velvet cake. Garnish if you like. Serve and enjoy! Garnishing ideas: Pecan chips on the top, or whole pecans synchronized in an orderly pattern. Colored or clear crystalized sugar. Red and green for Christmas. Fondant cut out holly leaves and berries. Shivered or grated chocolate and/or strawberries.use the betty crocker box for red velvet cake. its the bestest

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    Natalie 2017-05-27

    A cake recipe that makes 2 9-inch layers will make one 9x13 cake.

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